I recently came across a recipe for a Crispy & Flaky Gluten-Free Thin Crust (for pizza) by Brittany Angell on RealSustenance website (via Pinterest). It looked so intriguing that I adapted it and created the BEST, crispiest crackers today! It has no egg, and that pleases me greatly and I believe adds to their crispness. I’m very happy with the taste of my tried-and-true Almond-Flax Crackers but was looking to see if I could come up with an even crisper cracker. I tweaked her recipe, adding a few things, changing amounts to see what would I couldn’t be happier! The final result was SO good, I’ve now made them 3 times and they just blew my Almond-Flax Crackers out of the water. Even my non-low-carb hubby likes these.

This is a really BIG recipe that makes two full sheet pans of 48 crackers each. Half the recipe if you do not want that many. That said, they do keep well and stay crisp in a loose-lidded ceramic canister on my counter for 2 weeks or so, better than any of my other cracker recipes keep for me.

Now I look forward to trying Brittany’s crust, as written, as a crispy pizza crust! Maybe even some cinnamon Sopapillas! I'm thinking this recipe has some other dessert applications as well, like maybe a flaky piecrust that will stand up to wet pie fillings?

DIRECTIONS: Line two large sheet pans (mine are 11½ x 17) with parchment. I use plastic gloves to press crackers into my pans, but if you don’t have ant, cut a third piece or parchment for using in rolling out the “dough”.

Stir the warm water and olive oil together in a small bowl. Measure out all the dry ingredients in a separate larger bowl. Stir well with a fork. Add the water-oil mixture to the dry ingredients and blend well with the fork. Divide the somewhat crumbly “dough” in half in the bowl. Crumbling half the mixture onto each parchment-lined pan. Preheat oven to 350º. Wearing plastic gloves, press dough in first pan all the way to the edges. It will be very thin but WILL reach the edge of the pan. I like to roll the surface with a straight-sided glass I own. If rolling with a rolling pin, cover crumbles with parchment and roll as evenly as possible all the way to the edges of the pan. You’ll likely have to finish the edges with your fingers (use a piece or plastic wrap if need be). With a large chef’s knife, score the rolled dough into rows of crackers 6 x 8 (48 crackers). Repeat with the second half of the dough in the second pan. Pop the pans into the now preheated 350º oven and bake for for 22-25 minutes. Do not over brown! As ovens vary, you want to start checking them at 20 minutes. When lightly browned around the edges of the pan, remove and re-score with the chef’s knife. Cool completely. Break apart, and enjoy! Store remainders in either a plastic zip bag or I just use a ceramic canister on my counter. These stay crisp and will keep for around 2 weeks. Mine get eaten within 2 weeks, so I honestly don’t know if they would keep longer or not.

I have to work on rolling them more evenly. The ones on the left in the pic were from the outer edges of the pan; the noticeably thicker ones on the right were obviously from the center of the pan. Getting them uniformly thick is so darn hard to do IMHO, even with a rolling pin or straight-sided glass. Any tips out there on that issue?

I have been thinking about rolling pin guide rings for this very problem. Have any of you tried them?

I have some but haven't used them yet, will have to try on these. I also saw a rolling pin in a catalog that I get that had a different method of setting the thickness that I liked, I think it was Kitchen Krafts.

I have some but haven't used them yet, will have to try on these. I also saw a rolling pin in a catalog that I get that had a different method of setting the thickness that I liked, I think it was Kitchen Krafts.

And what method would that be. I think the thickness of the LC cracker is important.

is the grated Parmesan the green can stuff or packaged or off a solid block? These look wonderful, Peggy--I am dying for some crispy crackers to go with soup and cheese! Do you think they might have a cookie application? Can't wait for you to try pie crust and get back to us.

I tend to just use the green can stuff for my crackers, Diana. I tend to use the fresh grated Parm for most other recipes though. Either would be good in these.

Funny you should mention the other applications. I've been thinking maybe a piecrust for certain not-so-wet fillings or crisp cinnamon wafer-like cookie, too. Just can't find time lately to try either.